1/3 c. bread flour
1 c. water
1 1/2 c. whole wheat flour
1 c. bread flour
1 packet active dry yeast or 1 tbsp of yeast
3 tbsp sugar
1 – 2 tbsp honey
1/2 tsp. salt
3 tbsp butter + 1 tbsp for brushing
1/2 c. milk + 1 tbsp for brushing
3 tbsp unsalted butter at room temperature
1/2 c. tangzhong
1 tbsp sesame seed
1 tbsp flax seeds (optional)
make tangzhong starter by combining the water and flour in a pan, over heat.
mix until lines appear, and continue on cooking for 30 seconds turning into a paste
set tangzhong paste aside and let it cool
mix together the dry ingredients: flour, yeast, sugar & salt
mix together the wet ingredients: Egg, milk, butter, half the tangzhong, or 1/2 a cup to be exact.
tip the wet ingredients into the dry ingredients
knead the dough for 15 minutes using a stand mixer with a dough hook
place the dough in a covered bowl in a warm area for about 60-90 minutes, until it has doubled in size.
punch down the dough after an hour or so, flour the counter surface and roll it into a loaf shape
grease the loaf pan lightly with butter
place the loaf seam side down into the greased loaf pan, cover it with a towel again and let it rise for another 30 minutes
brush the top with a little milk and sprinkle with sesame seeds
preheat the oven to 325°F.
bake the rested dough in the oven for approximately 30 minutes until golden, last 10 minutes cover with foil
brush the top of bread loaf with a little butter while it is still hot
slice the bread and spread it with butter, jam, peanut butter, or my homemade almond butter
key to a soft and fluffy bread loaf is to use the tangzhong method